We love poached eggs. The perfect breakfast! Full of protein goodness and super delicious!
However hard we tried we just found them difficult to make - lots of mess, overcooked. That's why we developed the Kitzini silicone egg poachers - give them a go and tell us what you think. With every purchase we give you a free eBook of Eggciting Recipes!
This includes some yummy egg recipes from the top Home Cooking Sites to make sure your eggs are poached to perfection and taste as good as they look, we aren’t egg-zaggerating :) …
We hope you’ll have a wonderful time creating these delicious dishes with the help of your Kitzini Egg Poacher. Here's one to get your taste buds buzzing...
1 cup polenta
About 4 tbsp. butter, divided, plus more for pan
10 to 12 thin slices prosciutto
1 teaspoon white vinegar
In a pan over high heat, bring 3 cups water to a boil. Gradually stir in polenta. Reduce heat and simmer gently, uncovered, stirring frequently to prevent sticking
Spoon polenta into a buttered 8 inch square pan; spread in an even layer and let stand at least 20 minutes. Cut polenta into 4 squares and gently remove from pan with a wide spatula.
Melt 2 tbsp of butter in a large frying pan over medium-high heat. Add polenta squares and cook, turning once, until crispy and lightly browned on both sides, about 10 minutes. Add more butter, if needed, to prevent sticking. Lift out to a warm platter; keep warm. Add prosciutto to pan and cook until meat is lightly browned (add more butter to pan, if needed). Remove and keep warm.
With the use of your Kitzini Egg Poacher poach your eggs till they are cooked but slightly runny inside. Place 2 or 3 slices of prosciutto on each polenta square, top each with a poached egg, then spoon pesto sauce evenly over top.